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Question
To prevent food from spoilage by microorganism, which substance is used?
To prevent food from spoilage by microorganism, which substance is used?
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Solution
The correct option is C Salt of sorbic acid
The most common classical preservative agents are weak organic acids, for example acetic, lactic, benzoic and sorbic acid. These molecules inhibit the outgrowth of both bacterial and fungal cells and sorbic acid is also reported to inhibit the germination and outgrowth of bacterial spores.
The most common classical preservative agents are weak organic acids, for example acetic, lactic, benzoic and sorbic acid.
These molecules inhibit the outgrowth of both bacterial and fungal cells and sorbic acid is also reported to inhibit the germination and outgrowth of bacterial spores.
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